Dough Breaker

Toast
Ruu on 25 Mar 2015 at 16:14

Hello again bakers,

I have got another questions. So i have been learning a recipe (W African bread) for the past few months.

My biggest concern is that this recipe calls for a very silky smooth dough. To accomplish this result, they use a machine called a "milling machine".....I think its called a "Dough breaker" here in the United states. Its looks like a dough sheeter but not the same.

This machine create a very smooth, silky elastic dough. I am unable to use this machine due to its safety concern in the united states.

Someone suggested using a spiral mixer to mix for a long period of time but unsure if that will create the result i need.

Any suggestion on technique or machine that can produce this result will be appreciated?

Thanks.

If you could give us the recipe it would be easier to come up with a solution.

it depens all on what hydration the dough is, what flour is called for....

Toast

Ruu on 26 Mar 2015 at 05:27

Thanks for your feedback. The recipe isnt mine, it was formulated by another baker for a business.

Here is a picture of the two doughs. You can clearly tell the difference